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Here is a picture of the two compared outside of jars
You can't tell much difference on a piece of paper; but in the jar you can
see that there is a lot of the Irish oats broken up, whereas the Scottish
flakes are pretty well intact.
Irish on the left; Scottish on the righthttp://tinypic.com/so0i8i.jpg

We had Irish yesterday and Scottish today.
As indicated by the pictures, the texture (with closely-copied cooking) of
the Irish was mushey, and the Scottish retained the flakes.

The Irish ones look a little more like flakes. I have noticed differences in
cooking times between different brands and batches of rolled oats.

I like mine chewy so I MW water to boiling then add oats for a 2 1/2 minute
MW cook (add chopped walnuts, sugar, milk to eat.) Sometimes it only takes a
little over 2 minutes for the same result with a restaurant-supply brand I
buy.
--
Lefty

Here is a picture of the two compared outside of jars
You can't tell much difference on a piece of paper; but in the jar you can
see that there is a lot of the Irish oats broken up, whereas the Scottish
flakes are pretty well intact.
Irish on the left; Scottish on the righthttp://tinypic.com/so0i8i.jpg

We had Irish yesterday and Scottish today.
As indicated by the pictures, the texture (with closely-copied cooking) of
the Irish was mushey, and the Scottish retained the flakes.

"Lefty" wrote in message
...
The Irish ones look a little more like flakes. I have noticed differences
in
cooking times between different brands and batches of rolled oats.

I like mine chewy so I MW water to boiling then add oats for a 2 1/2
minute
MW cook (add chopped walnuts, sugar, milk to eat.) Sometimes it only takes
a
little over 2 minutes for the same result with a restaurant-supply brand I
buy.
--
Lefty

Here is a picture of the two compared outside of jars
You can't tell much difference on a piece of paper; but in the jar you
can
see that there is a lot of the Irish oats broken up, whereas the Scottish
flakes are pretty well intact.
Irish on the left; Scottish on the righthttp://tinypic.com/so0i8i.jpg

We had Irish yesterday and Scottish today.
As indicated by the pictures, the texture (with closely-copied cooking)
of
the Irish was mushey, and the Scottish retained the flakes.

Was fun to do,
Dee Dee

Like mine chewy, too. Here's the way we do flakes.

Bring water to boil while adding dried blueberries, raspberries or
blueberries, seeds and/or nuts; when water boils add oat flakes (or
combination of barley, oats and rye) and turn off heat and let sit until
ready to eat.

Same thing for steel cut, except we boil it for 10 minutes, after an
all-night soak.
Dee Dee

What I do is add one or two tablespoons of the steel cut (not soaked) to the
flakes and just cook with the flakes for a little chewiness. Occasionally
I'll add a T. or so of a 7 or 9 grain cereal to oats, but I like the oats
taste over-all.

I have tried other ways but if it turns out mushy at all or any malty kind
of flavor it goes into the trash. So I stick to my tried and true timing
with only a dash of extras added if at all.

I like chopped walnuts. I tried toasting them but, again, it makes the oats
taste toasted --not good IMO.

Same thing for steel cut, except we boil it for 10 minutes, after an
all-night soak.
Dee Dee

What I do is add one or two tablespoons of the steel cut (not soaked) to
the
flakes and just cook with the flakes for a little chewiness. Occasionally
I'll add a T. or so of a 7 or 9 grain cereal to oats, but I like the oats
taste over-all.

I have tried other ways but if it turns out mushy at all or any malty kind
of flavor it goes into the trash. So I stick to my tried and true timing
with only a dash of extras added if at all.

I like chopped walnuts. I tried toasting them but, again, it makes the
oats
taste toasted --not good IMO.

Country Choice oatmeal has "Toasted Flakes."
Me -- I prefer oats only; not barley or rye added, but DH likes this
combination. We have it occasionally, just for a change.
Dee Dee